VET Business (Year 1) - TEACHER RESOURCE CHAPTER 11 · VET Business (Year 1) - TEACHER RESOURCE ......

VET Business (Year 1) - TEACHER RESOURCE

Copyright © IVET 2020 Edition 1

CHAPTER 11

Contribute to health and safety of self and others



WASTE DISPOSAL QUESTIONS:

1. List four types of waste that you may need to dispose of in the business industry.

§ Plastic packing – Equipment, first aid items etc. § Food – lunches, snacks etc. § Plastic bottles – water, sports drinks etc. § Hand towels – used in office toilets § Paper waste

2. How would you dispose of each of these types of waste safely?

§ Bio-can or bag for blood stained items. § Recycling bin for plastic and paper. § Food items – compost § Chemical waste – wearing PPE as per manufacturer’s instructions.

3. What is a biological hazard bio-can? It is a safe way to dispose of sharps and blood stained items, which may have the potential to spread disease and illness.

4. What should you do if you have a sharp to dispose of but no bio-can available? Use a sealable plastic container or plastic bottle. It must be made of hard plastic and have a lid.

5. What should be worn at all times when handling waste? Why? PPE – gloves to prevent exposure to unhygienic waste with the potential to spread illness and disease.

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6. Identify the type of waste which can be disposed of according to the symbols/images shown below.

1. Recyclable items – paper,

plastic, cans and glass.

2. Recyclable items – paper,

plastic, cans and glass.

3. Bio-waste, sharps and other blood

stained items.

4.

Sanitary items/feminine hygiene products – i.e.: pads and tampons

5.

Compost and foodstuffs



CHAPTER 11 - REVIEW QUESTIONS (SET 1) 1. What does WHS stand for?

Work health and Safety

2. Name three pieces of legislation which are relevant to safe work practices and legal requirements.

Work Health and Safety Compliance policy and prosecution guidelines, WorkSafe Victoria

3. Why do parliaments need to legislate health and safety practices with the workplace?

Teacher discretion needed, as student answers will vary.

Sample responses include: To keep everybody safe in the workplace and to make employers accountable for safety in the workplace.

4. Which Victorian Government body is set up to investigate and educate employers and employees

about Occupational Health and Safety? WorkSafe Victoria

5. What is an MSDS? What purpose does it serve?

Material Safety Data Sheet. They identify the ingredients, name and instructions for proper use and storage of a toxic substance.

6. What role does the NHMRC perform?

National Health and Medical Research Council is Australia’s leading expert body promoting the development and maintenance of public and individual health standards.

7. What information should employees have about proper waste disposal at work?

All employees must be informed of the location of cleaning apparatus and products to be used when disposing of spilled substances, dangerous products, sharps and/or waste. As well as the locations of disposal bins (including general waste and recycling bins) chutes, dumpsters, sanitary bins and bio-cans (for disposing of ‘sharps’, such as needles) must be identified to all staff so that, in the event that staff need to dispose of a waste product, they know exactly where and how to safely dispose of the product, as quickly as possible.

8. Name and describe three types of cleaning stocks or equipment which should be kept at workplaces.

Students can describe any of the following: Gloves, liquid repellent aprons and disinfectant.

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9. What kinds of cleaning equipment should be available to clean up any spillages at work? Mops, disinfectants, hot water, paper towelling and liquid absorbent materials. 10. What does PPE stand for? Give five examples of PPE.

Personal Protective Equipment Examples of PPE include: § Goggles § Facemask § Gloves § Boots § Earplugs § Hardhats § Apron

11. How can employees and business owners minimise the risk of exposure to toxic or hazardous

substances? This can be done by replacing the substance with something which is less potent, or where

unavoidable, ensuring that the substance is only used by trained persons, who are supplied with and wearing the appropriate protective gear.

12. Why is it important to maintain clean and tidy workspaces?

When workplaces become untidy and dirty, they are susceptible to becoming hazard zones and exposing people to unhygienic and contaminated spaces.

13. How can workplaces offer information and education to workers about WHS?

This can be done by displaying brochures, magazines and other materials in the office, front rooms, lunchrooms, photocopy rooms and other locations which are frequented by employees.

14. Why must staff/employees undergo operator training when using new equipment or processes at

work? Operator training is when an employee is qualified to use the new equipment or engage in the new

processes, safely and efficiently. 15. What might happen if the proper training was not undertaken by employees who are using new

equipment or engage in new processes at work? Teacher discretion needed, as student answers will vary.

Sample responses include:

§ Mistakes/Errors § Accidents § Injuries § Equipment breakdown or damage due to improper use

16. What is the Standards For General Practice issued by the RACGP intended for? To make sure all work places are abiding by WHS procedures and policies.



* Teacher discretion needed, as student answers will vary.

FOOD SAFETY SUPERVISORS

(Suggested answers)

Imagine you are a food safety supervisor for a very busy, inner city restaurant. The restaurant has a reputation for serving exquisite food which is cooked and served to customers within no more than 25 minutes of being ordered. As the food safety supervisor, make a checklist of all of the things you will be looking for to ensure that the restaurant is upholding its Work health and safety obligations as the chefs are preparing food, waiters are serving the food and kitchen hands are disposing of food scraps.

FOOD SAFETY CHECKLIST

1. Clean floors 2. Food is cooked and served to customers within the 25 minutes

3. Chefs in the kitchen have hats or hair nets on 4. Waiters are wearing clean clothes

5. Clean kitchen 6. Waiters have clean hair

7. Staff have washed their hands after using the bathroom

8. Uneaten food is not left sitting on a table for too long attracting flies

9. No food is left out of the fridge to spoil

10. Food is prepared hygienically eg. vegies are not cut and prepared on the same surface as raw meat has been prepared

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* Teacher discretion needed, as student answers will vary.

‘STABLE’ OR ‘UNSTABLE’?

Beneath each of the statements below, write down whether you believe it is an indication of someone being: a) appropriately behaved and stable, b) somewhat ‘unstable’ or c) very ‘unstable’ at work. 1. I usually yell at people when they do not do their job properly.

Appropriately behaved and stable

2. When I disagree with someone in a staff meeting, I voice my opinion quite strongly.

Somewhat ‘unstable’ 3. If I have had a bad argument with my partner before work, I tend to lose concentration and ignore

work policy about using equipment safely.

Very ‘unstable’ at work.

4. When the photocopier doesn’t work, I give it a good kick.

Somewhat ‘unstable’

5. I suffer from anxiety, so I take my prescribed medication at work during tea and lunch breaks. Somewhat ‘unstable’

6. When people bully me at work I feel so badly about myself that I think about hurting myself and

others.

Very ‘unstable’ at work.

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VET Business (Year 1) - TEACHER RESOURCE CHAPTER 11 · VET Business (Year 1) - TEACHER RESOURCE ......

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